Here is my first pick to share for the Quick & Easy Meal series: Sweet and Sour Pork. This healthful meal is full of flavor, and takes less than 30 minutes to make. The sweetness from the pineapple is soaked up by the pork, and pairs well with the peppers and broccoli. I like to pre-cut the veggies and the pork earlier in the day, and place in separate ziplock bags in the fridge. This makes the actual cook time go much faster and the meal super fast to put on the table.
Sweet and Sour Pork
Recipe from Everyday Food, January 2009
1 can (8 ounces) pineapple chunks in juice, drained (juice reserved)
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon cornstarch
Coarse salt and ground pepper
2 tablespoons vegetable oil
1 pork tenderloin (about 1 pound), halved lengthwise and thinly sliced
6 scallions, white and green parts separated, cut into 1-inch lengths
2 bell peppers (ribs and seeds removed), cut into 2-inch pieces - I like to use red bell peppers for the extra bright color and their sweeter taste
1 package (10 ounces) frozen broccoli florets, thawed and patted dry
Cooked rice, for serving
In a small bowl, stir together 1/3 cup pineapple juice, vinegar, soy sauce, cornstarch, and 1/4 cup water. Season sauce with salt and pepper.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook pork, in two batches, until well browned on one side, about 1 minute (pork will cook more later); transfer to a plate.
To skillet, add scallion whites and bell peppers; season with salt and pepper. Cook, stirring, until peppers are crisp-tender, 6 to 8 minutes.
Add pork (along with any juices), broccoli, and pineapple chunks. Whisk sauce; add to skillet. Bring to a simmer; cook, stirring, until broccoli is warmed through, 2 to 4 minutes. Stir in scallion greens, and serve with rice.